A budget version of the rustic Spanish favorite. An herbed-citrus olive pesto adds color and intensifies the flavor.

Submitted by CHEF_MEG

A Mediterranean eggplant stew with zucchini

Submitted by BEAUCHEMIN

This hearty soup is perfect for when there is a chill in the air, and you want dinner waiting for you as you walk in the door. NOTE: You must soak the beans overnight.

Submitted by CHEF_MEG

Portobello, shiitake and white mushrooms blend together in a mélange that almost melts in your mouth.

Submitted by WENDYEWOLF

Chef Meg added flavor with parsley and capers to cut the salt, reduced the cooking time and used hearty plum tomatoes instead of canned.

Submitted by CHEF_MEG

Puttanesca is one of my favorite Italian sauces. This version turns ordinary dried brown lentils into real comfort food.

Submitted by SP_STEPF

If you don't like beets, give the golden variety a try. Not only will they not stain everything they touch, but they are sweeter. Combined with chewy farro, a tangy vinaigrette and salty Parmesan, this makes for a light supper or substantial side.

Submitted by CHEF_MEG

Full of fiber and fresh herbs, this whole-grain salad is perfect as a side or light lunch.

Submitted by SP_STEPF

We tend to think of herbs as garnishes, but parsley takes a starring role in this fresh pesto.

Submitted by CHEF_MEG